Rabbit stewed with vegetables
Description
Hare carcasses, like those of rabbits, are usually divided into two parts – the hind and the front. The legs and hindquarters are roasted whole or stewed in sauce, while the front part is used for stews. Game meat requires preliminary soaking and marinating. Don't be lazy – spend a little time preparing it, and you'll delight your loved ones with an unusual dish.
Instructions
- 1
Step 1
Place the meat in large pieces into very cold water and soak for about 3 hours, changing the water periodically. Then, cover with pickle or tomato brine diluted with cold water in half, and let it sit for one hour. Drain the brine, dry the meat thoroughly, and cut into medium-sized pieces.
- 2
Step 2
Heat oil in a saucepan and brown the hare well on all sides until golden. It would be good to add a little clarified butter.
- 3
Step 3
Add the onion, carrots, and celery root, chopped into fairly large cubes. Sauté together until golden brown.
- 4
Step 4
Place the roughly sliced potatoes and lightly fry them together with the meat.
- 5
Step 5
Pour boiling water into the pan, filling it to a level two fingers above the ingredients, add salt, and simmer covered for about an hour, until the meat becomes tender. Add the strained tomatoes and continue simmering for another half hour, until the excess liquid has evaporated.
- 6
Step 6
Turn off the heat and season the dish with pepper to taste. Add chopped wild garlic greens and mix.
- 7
Step 7
Serve hot with fresh rye bread.